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October 2008
– Thai-Coconut Bouillabaisse
Be sure to reserve the shells after peeling the shrimp; you'll
need them to make the broth. Bouillabaisse is a classic Provencal seafood stew.
If you don’t want to bother with clams and mussels, you can use
1 large sea scallop per serving. Pan
sear it in a touch of olive oil and set it on top when serving.
Ingredients
·
Cooking spray
·
1 pound jumbo shrimp, peeled and deveined (reserve
shells)
·
1 cup chopped celery, divided
·
1 cup chopped carrot, divided
·
1 cup chopped onion, divided
·
2 1/2 cups cold water
·
3 black peppercorns
·
1 bay leaf
·
1 teaspoon olive oil
·
1 cup chopped red bell pepper
·
1/2 cup chopped tomato
·
1 tablespoon minced fresh garlic
·
1 teaspoon red curry paste
·
4 (2 x 1/2–inch) lime rind strips
·
1 (13.5-ounce) can light coconut milk
·
12 littleneck clams, scrubbed
·
12 mussels, scrubbed and debearded
·
1/4 cup chopped fresh basil
·
1/4 cup chopped fresh cilantro
·
1 teaspoon salt
·
1/4 teaspoon black pepper
·
1 (6-ounce) skinned halibut fillet or other lean white
fish fillet, cut into 1-inch pieces
·
Lime wedges (optional)
Preparation
1. Heat a medium saucepan
over medium heat. Coat pan with cooking spray. Add shrimp shells to pan; cook 3
minutes, stirring frequently. Add 1/2 cup celery, 1/2 cup carrot, and 1/2 cup onion
to pan; cook 1 minute, stirring occasionally. Stir in 2 1/2 cups water,
peppercorns, and bay leaf; bring to a boil. Reduce heat, and simmer 30 minutes,
stirring occasionally. Strain mixture through a sieve over a bowl; discard
solids.
2. Heat oil in a large
saucepan over medium heat. Add remaining 1/2 cup celery, 1/2 cup carrot, and
1/2 cup onion to pan; cook 3 minutes, stirring occasionally. Add bell pepper;
cook 1 minute, stirring occasionally. Stir in tomato, garlic, curry paste, and
rind; cook 2 minutes, stirring frequently. Stir in broth mixture and coconut
milk; bring to a boil. Add clams and mussels. Cover, reduce heat, and cook 2
minutes or until clams and mussels open. Remove from heat; discard any unopened
shells. Stir in shrimp, basil, and remaining ingredients except lime wedges.
Cover and let stand 5 minutes or until shrimp and halibut are done. Discard
lime rind. Place 2 clams and 2 mussels in each of 6 bowls. Divide shrimp and fish evenly among bowls.
Ladle 2/3 cup broth mixture over each serving. Serve with lime wedges, if
desired.
Nutritional
Information
Calories: 226 (27% from
fat)
Fat: 6.9g (sat 3.5g, mono 1.2g, poly 1.2g)
Protein: 30.4g
Carbohydrate: 10.4g
Fiber: 1.4g
Cholesterol: 143mg
Iron: 8mg
Sodium: 599mg
Calcium: 96mg
Laura Zapalowski, Cooking
Light,
JUNE 2008